Go Back
–+ servings
Lemon chicken pasta with basil.
Print Pin
5 from 8 votes

Creamy Lemon Chicken Pasta

A deliciously creamy lemon chicken pasta recipe! Quick, easy to make, and best of all it's on the table in under 30 minutes!
Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 735kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Equipment

Ingredients

Metric - US Customary
  • 300 g Pasta
  • 2 tablespoon Olive Oil
  • 2 Chicken Breasts cut into bitesize pieces
  • 1 Onion chopped
  • 3 Garlic Cloves finely chopped
  • 1 tablespoon Plain Flour
  • 450 ml Chicken Stock
  • 200 g Creme Fraiche
  • 150 g Frozen Peas
  • 2 tablespoon Basil chopped finely
  • 1 Lemon zest and juice
  • 75 g Parmesan grated
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper

Instructions

  • Cook the pasta to al dente in a pan of salted water, and then drain (reserving 1 cup of cooking water). 
    300 g Pasta
  • Meanwhile, heat 1 tablespoon olive oil in a shallow casserole or skillet and fry the chicken pieces until browned. Remove to a plate.
    2 tablespoon Olive Oil, 2 Chicken Breasts
  • Add another tablespoon of olive oil to the pan and gently cook the onions and garlic on a medium heat until soft.
    2 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves
  •  Stir in the flour.
    1 tablespoon Plain Flour
  • Whisk in the stock and creme fraiche.
    450 ml Chicken Stock, 200 g Creme Fraiche
  • Add the peas, chopped basil, lemon zest and lemon juice and give it a stir.
    150 g Frozen Peas, 2 tablespoon Basil, 1 Lemon
  • Add the browned chicken back into the pan along with the grated Parmesan, salt and pepper. Simmer for 8-10 minutes to thicken the sauce.
    75 g Parmesan, 1 teaspoon Salt, ½ teaspoon Black Pepper
  • Add the cooked spaghetti to the pan, along with enough of the reserved pasta cooking water to make a silky smooth sauce. Serve with more basil and grated Parmesan.
    300 g Pasta

Notes

Expert Tips:
  • Add salt to your pasta cooking water. You should cook pasta in water that is salty as the Mediterranean!
  • Don't forget to reserve the pasta cooking water. It helps the pasta sauce to emulsify and become silky smooth.
 
Variations:
  • Add a pinch of red pepper flakes to the finished dish.
  • Use double cream (heavy cream) instead of creme fraiche for a richer flavour.
  • Add more vegetables! Baby spinach would work well and wilt into the hot sauce.
  • Add a splash of white wine after cooking the onions.
  • Add a teaspoon of Italian seasoning at the same time as the flour.
  • Use shredded rotisserie chicken instead of chicken breasts.
  • Garnish with crispy bacon bits for extra flavour.
 
Storage:
Store: Leftovers should be placed in an airtight container and stored in the fridge for up to 3 days.
Reheat: Place in a microwaveable bowl and reheat on high until piping hot.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 735kcal | Carbohydrates: 73g | Protein: 49g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 151mg | Sodium: 1246mg | Potassium: 925mg | Fiber: 6g | Sugar: 9g | Vitamin A: 578IU | Vitamin C: 34mg | Calcium: 288mg | Iron: 3mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe